This recipe by Robert Irvine was excellent! Honestly, what's not to like?
Next time I would use thicker asparagus spears.
Lee
Brie and Asparagus in Phyllo
Copyright, 2007, Robert Irvine, All rights reserved
See this recipe on air Sunday Mar. 18 at 4:30 PM ET/PT.
5 or 6 sheets phyllo dough (based on 18 by 14-inch sheets which are often sold in packs of 18 to 20 for thickness, number 4)
1 cup melted butter
1/4 cup grated Parmesan
1 small wheel brie cheese (about 8 ounces), cut into 16 mini-wedges
16 asparagus tips, blanched
Preheat oven to 350 degrees F.
Make sure phyllo is completely defrosted. Keep the phyllo covered with a damp towel to prevent it from drying out when you are making the appetizers.
Lightly butter one sheet of phyllo with butter, using a pastry brush. Fold sheet in half, butter again. Keep re-buttering and folding in half (probably 3 "folds" total) until you have a rectangle with dimensions close to 4 by 4 inches. Cut into 3 sections.
Sprinkle Parmesan on each piece of dough. Crumble a bit of brie on each. Lay asparagus tip on top and roll dough around asparagus. The tip of the asparagus should show out of the end. Repeat to make 16 pieces. Lay all pieces out on a cookie sheet. Brush each piece with still MORE butter and bake in oven until golden brown.
Next time I would use thicker asparagus spears.
Lee
Brie and Asparagus in Phyllo
Copyright, 2007, Robert Irvine, All rights reserved
See this recipe on air Sunday Mar. 18 at 4:30 PM ET/PT.
5 or 6 sheets phyllo dough (based on 18 by 14-inch sheets which are often sold in packs of 18 to 20 for thickness, number 4)
1 cup melted butter
1/4 cup grated Parmesan
1 small wheel brie cheese (about 8 ounces), cut into 16 mini-wedges
16 asparagus tips, blanched
Preheat oven to 350 degrees F.
Make sure phyllo is completely defrosted. Keep the phyllo covered with a damp towel to prevent it from drying out when you are making the appetizers.
Lightly butter one sheet of phyllo with butter, using a pastry brush. Fold sheet in half, butter again. Keep re-buttering and folding in half (probably 3 "folds" total) until you have a rectangle with dimensions close to 4 by 4 inches. Cut into 3 sections.
Sprinkle Parmesan on each piece of dough. Crumble a bit of brie on each. Lay asparagus tip on top and roll dough around asparagus. The tip of the asparagus should show out of the end. Repeat to make 16 pieces. Lay all pieces out on a cookie sheet. Brush each piece with still MORE butter and bake in oven until golden brown.
